These Brown Butter Chocolate Chip Cookies are gluten-free, egg-free, chewy and absolutely delicious!
I used a gelatin egg, which is a combination of grass-fed gelatin and hot water, in place of the egg, and it gives the cookie such a nice, chewy texture! I will warn you, if you use an egg instead of the gelatin egg, the texture will be very different. So, I recommend sticking with the gelatin egg!
You can use chocolate chips or chunks for the cookies, and I recommend a nice flaky sea salt to sprinkle on top.
Here are some additional gluten-free cookies that I think you’ll enjoy!
Chocolate Crinkle Cookies
Thumbprint Cookies
Snickerdoodles
Peanut Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies (gluten-free, grain-free, egg-free)
- Prep Time: 25
- Cook Time: 11
- Total Time: 36
- Category: dessert
- Diet: Gluten Free
Ingredients
7 tablespoons unsalted butter
1/3 cup plus 2 Tbs organic cane sugar
1 tbs honey
1 gelatin egg
1/3 cup coconut flour (bob’s red mill)
2/3 cup arrowroot flour
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
1/2 teaspoon unflavored, grass-fed gelatin
1 teaspoon vanilla extract
1 cup Enjoy Life chocolate chips or chunks
Sea salt for sprinkling
Instructions
Place the butter in a small saucepan over low heat. Let butter melt and cook until the milk solids are golden brown. Remove from the heat and let cool for 15 minutes.
Preheat oven to 350ºF and adjust rack to the middle position.
Place the browned butter, sugar, honey and gelatin egg in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Let the dough sit for 10 minutes. Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Using your fingers, gently press on each cookie dough ball so it is about 1/2” thick. Sprinkle each cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.
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